Pages

Polenta with Mushroom Ragout

Two of my favorite foods are cornmeal and mushrooms, so I can't resist combining the two. This rich and savory mushroom ragout, which is essentially a thick sauce or gravy, would also go nicely with rice or any other grain of your choosing, including pasta.

In a wok or large frying pan, heat the oil over medium-high heat. When hot, sauté the mushrooms, onion, garlic, thyme, salt and pepper for 8 to 10 minutes or until all of the liquid is evaporated.

Next, add the wine or vermouth and water and cook, stirring, for 5 minutes or until evaporated.

Add the flour, stirring to coat the mushrooms, and then pour in the stock or water and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 10 minutes or until thickened. Stir in the parsley before serving.

To make the polenta, bring the milk, water and salt to a boil in a large saucepan. Whisk in the cornmeal and simmer over medium-low heat, stirring, until thickened — about 15 minutes. Remove from heat and stir in the Parmesan cheese.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.